Pizza Dough Bite-Sized Garlic Dough Balls
Garlic dough balls made from the best simple pizza dough recipe
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Servings: 8 dough balls
Calories: 130kcal
Ingredients
- 500 g Bread flour Type 00 / bread flour
- 7 g Yeast Dried fast acting is ok
- 1 teaspoon salt
- 1 tablespoon olive oil extra virgin
- 375 ml water luke warm, approx 22 - 25 degrees Celsius
- 25 g Garlic butter melted
Instructions
- Measure out all your ingredients. Mix together the water and yeast and let it stand for at least 5 minutes before beginning. Tip - sieve your flour twice for a light fluffier dough.
- Pour in small amounts of water at a time. Mixing with the spoon takes at least 5 minutes and needs to keep going to mix everything in. Gradually add the oil in to the mix and keep mixing. The salt should be the last item in to the mix. This is an important step as adding it too early will stop the yeast from working.
- Keep mixing until the dough starts to form a ball and stops sticking to the side of the bowl.
- At this point, its now time to cover your hands in flour and grab the mix. Start kneading the dough and make a note of the time. You need to knead for at least 10 minutes to get a good rise on the dough. This pushes the air around the dough, mixes everything in and gets those yeast enzymes pumping.
- After 10 - 15 minutes of kneading you should be knackered and have a really nice malleable ball of dough. Give your mixing bowl a good wash out and then spray it with Fry Light. You can also use butter or oil, but I find fry light is a bit easier to manage and gives a more even covering.
- Place the dough ball in the oiled bowl and then cover with cling film (and if you want a tea towel) to keep it from drying out. Then set the bowl down somewhere nice and warm for a good few hours to let the yeast work its magic and start to rise.
- After a few hours, you should see the dough has risen to at least twice the size it was when it went in. At this point the dough can be given another quick knead, then split into equal portions of around 20g each. Roll into a ball and place separately on baking paper. Cover for around 20-30 minutes while they prove. Coat in the garlic butter by brushing it over and then bake for 10 - 15 mins until golden brown and sound hollow when you tap underneath.
- *** Freezing ***If you plan to freeze your dough, once you have split it up, wrap tightly in cling film and freeze them at this point.
Notes
As a pizza base, this dough takes around 8 - 10 minutes to cook at 220C (200C fan)
As a garlic bread (garlic butter melted on it) cooking time is around 6 minutes at the above temperatures.
Nutrition
Calories: 130kcal
